Vegetarian Sourdough Bread Stuffing with Fennel and Swiss Chard
on Nov 12, 2025
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This Vegetarian Sourdough Bread Stuffing with Fennel and Swiss Chard is a fun take on the classic that includes melty Gouda cheese. It comes together effortlessly and packs a ton of flavor with white wine.
If you’re looking for more side dish recipes, check out our Brown Butter Mashed Potatoes with Sage and 5 Ingredient Roasted Hot Honey Brussels Sprouts.
Why You’ll Love This Recipe
- The sourdough brings a tangy flair and flavor to this stuffing
- Fennel and chard add brightness and sweetness, while the Gouda adds creamy richness
- Easy to prep ahead
- Pairs with any main dish
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Bread: The base of this stuffing is cubed sourdough bread that we dry out and then toast in the oven before tossing with all our other ingredients.
- Veggies: Celery, rainbow swiss chard, sage, and fennel are sauteed with onion, garlic, and butter to create an aromatic and flavorful stuffing.
- Liquid Base: White wine, broth, sherry vinegar, and egg are whisked and then tossed over the stuffing to bake.
- Gouda: This melts into the bread mixture, adding smoky flavor, richness, and creaminess.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Dry your sourdough bread low and slow in the oven and then let it come to room temperature. This helps keep the texture of the bread cubes.
- If you want to omit wine, just adjust with more broth of your choice.
- Prep: Dry the bread cubes and vegetable mixture ahead of time, then mix everything to bake before ready to serve.
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the oven when ready to serve until warmed through. If it seems dry, you can adjust with a splash of broth or water.
How to Make Sourdough Bread Stuffing
Step 1: Cube and dry your bread low and slow in the oven.
Step 2: Sauté your vegetable mixture with butter in a large skillet and make your liquid mixture. Add your chard leaves last to wilt.
Step 3: Add the bread cubes to the stuffing mixture, add your liquid base, and Gouda. Toss to combine.
Step 4: Bake until fully cooked and the stuffing gets nice and toasty towards the top. Serve immediately.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this sourdough bread stuffing? We have you covered!
- Serve alongside Brown Sugar and Butter Roasted Turkey Breast, Prime Rib with Au Jus, and Garlic Herb Roasted Chicken.
- Serve with all the Thanksgiving classics, such as Easy Sautéed Haricots Verts with Shallots, The Best Brown Butter Mashed Potatoes with Sage, and Garlic Rosemary Turkey Gravy.
- For other side dishes alongside this one, try our 5 Ingredient Spicy Jalapeno Cranberry Sauce or Easy Sautéed Haricots Verts with Shallots.
Sourdough Stuffing FAQs
Dry the bread cubes and vegetable mixture ahead of time, then mix everything to bake before ready to serve.
You can use any type of bread for stuffing, and it will not affect the texture.
Absolutely, and it adds such a special tang and flavor to stuffing!
More Holiday Side Dish Recipes
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Vegetarian Sourdough Bread Stuffing with Fennel and Swiss Chard
Ingredients
- 4 slices sourdough bread, about 1/2 pound, 1-inch cubed
- 4 tablespoons salted butter, divided
- 3 ribs celery, finely chopped
- 1 large fennel bulb, finely chopped
- 1 small yellow onion, finely chopped
- 1 medium sized swiss chard, stems finely chopped, leaves chopped and reserved
- Kosher salt and freshly ground black pepper
- 5 sage leaves, finely chopped
- 1/2 cup dry white wine
- 1/2 cup vegetable broth
- 1 tablespoon sherry vinegar
- 1 large egg
- 6 ounce gouda cheese, shredded
Instructions
- Preheat your oven to 200°F. On a baking sheet lined with parchment paper, add on your bread cubes in an even layer. Toast for about 30 minutes, and bring it out to room temperature. You want to dry out the bread cubes. Keep the oven on and bring the oven heat up to 400°F.
- In a large skillet over medium heat, melt 2 tablespoons of your butter. Add in your chopped celery, fennel, onion, and Swiss chard stems. Season with salt and tossing, tossing to combine. Cook until the vegetables soften, about 3 to 4 minutes.
- Add in your chopped sage and chard leaves and allow them to wilt, a couple of minutes, and then turn off the heat.
- In the meantime, in a large cup or bowl, whisk together your white wine, vegetable broth, sherry vinegar and egg.
- Add your dried cubed bread to the skillet with the vegetables, pour over the liquid mixture and your gouda cheese. Toss completely to combine and transfer to a large baking dish.
- Transfer to the oven to bake for 40 to 45 minutes, until set and you see a golden top. Let rest for a couple minutes and serve.
Notes
- Dry your sourdough bread low and slow in the oven and then let it come to room temperature. This helps keep the texture of the bread cubes.
- If you want to omit wine, just adjust with more broth of your choice.
- Prep: Dry the bread cubes and vegetable mixture ahead of time, then mix everything to bake before ready to serve.
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the oven when ready to serve until warmed through. If it seems dry, you can adjust with a splash of broth or water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tested this recipe quite a few (handful!) of times to make it just right. The sourdough is so delicious, and the fennel and swiss chard pack the veg. Hope you enjoy!